If you don't like your curries too spicy, be careful about the type of curry paste you put in. If you like a mild curry, you may even consider reducing the amount of paste you put in.

Either way, we know you'll love this dish.

Ingredients

3 Tablespoon Green Curry Paste

1 chicken breast, skin off

1 Zucchini sliced

2 tablespoons fish sauce

3 teaspoon brown sugar

1 small onion sliced into half moon

2 teaspoons corn flour

150ml water

1/3 cup light cooking cream

1 can Evaporative Coconut Milk Light

2 cups rice, cooked as per instructions

Method

Cook Rice as per instructions.

In a large non-stick frypan or wok place onion on med high heat and stir fry for 5 mins, do not burn the onion, turn heat down if necessary. Once cooked put on a plate and set aside.

Keep the wok going, turn down heat to med and add the curry paste. You want to cook the paste for 1 minute.

Now place the diced chicken with the curry paste and cook for 5 mins.

Now add the Light Coconut Milk mix together. Add ½ cup of water, fish sauce. sugar and bring to the boil. Once sauce is simmering, turn heat down zucchini and cook for 5 mins. Now add the onion back into mixture and simmer for a further 5 mins.

Now add light cooking cream, stir. Mix 2 teaspoons cornflour with ¼ cup cold water and add to the curry, this will thicken it, keep stirring. If you feel it is a bit too thick, add a little extra milk or water, but it should be a nice glossy thick curry sauce.

Serve on steamed rice.

Nutrition Table

Servings: 2Serving size:865g

Average Serve

Average 100g

Energy

3330 kJ

385 kJ

795 Cal

92 Cal

Protein

55.0 g

6.4 g

Fat, total

25.4 g

2.9 g

-
Saturated

16.8 g

1.9 g

Carbohydrate

83.4 g

9.6 g

-
Sugars

23.1 g

2.7 g

Sodium

2320 mg

268 mg

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This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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